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Anyone can set out a bowl of fancy olives to serve as a predinner snack. But if you want to give your party a more memorable start, you’ll turn those olives into this briny tapenade from Cherry Street restaurant. At the new Austin, Texas, spot, chef Jason Dodge chops the tapenade ingredients by hand to give the Italian antipasto a decidedly rustic look. We followed suit at home, forgoing the food processor for a sharp knife and cutting board. Spooned on top of tiny toasts, the homemade spread earned us hostess cred in a way plain olives never could.
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